Salt-baked sea bass

I tried encrusting a sea bass in salt and baking it - like in those Mediterranean, Italian recipes.

Used an egg white and some water to bind the salt. Added some chopped parsley as well to this, in addition to stuffing parsley and lemon slices in the fish stomach. After baking 20-30 mins, the crust was almost like cement. Had to use a tenderiser hammer to break up the crust. Also learnt another lesson here - next time, should leave the fish scales on, so that the salt crust would peel off easier and also not salt up the fish near the stomach cavity.

Fresh out of the oven

After some knocking

The flesh under fish skin is not overly salty, given the amount of salt and baking time.

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